Dale Shipp wrote to Ruth Haffly <=-

Much higher than ours! We had a bill slightly over $100. earlier this summer when temps were in the high 90s. Running air conditioning for
us, keeping the camper hooked up (basics only), and normal useage (cooking, laundry, etc) make the bill higher in summer. Once it cools
off and we start heating with gas, the electric bill will drop considerably but right now, gas is the low one as the main use is for
the hot water heater.

One of the advantages of living where we do now is that we have no
utility nor maintenance bills. :-}}

I'm pretty sure you are just making a facetious funny. And that you do
know that the utility bills and maintenance are built into your rental/
lease payment(s). Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Utility Stock
Categories: Poultry, Beef, Vegetables, Herbs, Soups
Yield: 1 btach

1 1/2 lb Chicken Wings
1/2 Rack Shortribs
2 lg Onions; one halved, one
- rough chopped
15 g Ginger; rough chopped
2 Leeks; whites & light green
- only, chopped
3 Carrots; rough chopped
3 Celery ribs; rough chopped
A few sprigs of parsley
10 Peppercorns; whole
1 Bay Leaf
4 (4" squares) Kombu; lightly
- rinsed, patted dry
20 g Katsuobushi *

* Katsuobushi is simmered, smoked & fermented skipjack
tuna. It is also known as bonito flakes. Katsuobushi or
similarly prepared fish, is also known as okaka.

Heat vegetable oil in a cast iron (or non-stick skillet)
over high heat, until lightly smoking. Working in
batches, brown both sides of the chicken wings and
shortribs.

Place the chicken wings and ribs in a stockpot and cover
with cold water. Bring to a boil over high heat.
Meanwhile, add chopped onions, leeks, carrots, celery,
and onion halves (cut sides down) to the skillet. Cook,
tossing occasionally, until onions are slightly
browned-about 10-15 minutes. Set aside.

Once water has come to a boil, pour it out. Rinse the
chicken wings and shortribs thoroughly, then return them
to the pot, along with browned aeromatics, herbs,
peppercorns, katsuobushi, and kombu. Bring to a bare
simmer over medium heat, skimming occasionally.

When bubbles just start to form (or the temperature
reaches 190+e+|F/88+e+|C on an instant-read thermometer),
remove the kombu.

If you+oge4gaore using a pressure cooker, seal and cook at high
pressure for about an hour. On a stovetop, add gelatin
and maintain at a bare simmer for several hours.
Afterwards, either release pressure manually, or allow
it to cool to room temperature under pressure, depending
on the desired clarity. Remove solids using a mesh
strainer and cheesecloth.

RECIPE FROM: https://wiltomakesfood.com

Uncle Dirty Dave's Archives

MMMMM

... Don't restrict Chinese food to an imaginary, rigid ideal.
___ MultiMail/Win32 v0.49
--- Maximus/2 3.01
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On 08-09-21 10:13, Dave Drum <=-
spoke to Dale Shipp about Freezers <=-

One of the advantages of living where we do now is that we have no
utility nor maintenance bills. :-}}

I'm pretty sure you are just making a facetious funny. And that you do know that the utility bills and maintenance are built into your
rental/ lease payment(s). Bv)=

True, but there is a certain economy of scale. Plus the service is much quicker than calling an appliance man to fix your microwave / dishwasher
/ whatever.

And what I said remains true -- we don't get such bills. We also spend
a lot less at grocery stores since meals are also included.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Pinata Hamburgers
Categories: Beef, Sandwich
Yield: 6 Servings

1 1/2 lb Diet-lean ground beef
1 Onion, minced
1 Fresh jalapeno or sweet bell
-pepper, chopped
6 T Shredded extra-sharp cheddar
-cheese
2 T Fresh cilantro leaves,
-chopped
1 cl Garlic, minced
1 t Ground cumin
1 pn Oregano leaves
Salt, pepper, or lemon
-pepper, to taste

Shape meat into 12 patties. Combine remaining ingredients. Divide
mixture on top of each of 6 flattened meat patties. Press another
flattened patty on top of each; press edges together, enclosing
filling. Broil or barbecue each filled patty for 2 to 3 minutes on
each side.

By Barbara Gibbons, in "Slim Gourmet", Buffalo News, 1988. Typed for
you by Joan MacDiarmid.

From: Joan Macdiarmid Date: 06-22-98
Cooking

MMMMM



... Shipwrecked in Silver Spring, Maryland. 00:53:10, 10 Aug 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

One of the advantages of living where we do now is that we have no
utility nor maintenance bills. :-}}

I'm pretty sure you are just making a facetious funny. And that you do know that the utility bills and maintenance are built into your
rental/ lease payment(s). Bv)=

True, but there is a certain economy of scale. Plus the service is
much quicker than calling an appliance man to fix your microwave / dishwasher / whatever.

And what I said remains true -- we don't get such bills. We also spend
a lot less at grocery stores since meals are also included.

I was just yanking your crank. But, I don't understand the "economy of
scale" comment. Is not the price per KW/h or Therm the same for all? Or
is there a "bulk buy" rate for bug spenders that individual users can't
take advantage of?

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grand Scale Zucchini Relish
Categories: Preserving, Condiments, Squash, Vegetables
Yield: 8 Pints

10 c Zucchini; minced
1 c Pickling salt
5 c Onion; minced
1 c Celery; diced
3 lg Bell peppers; diced
2 lg Red bell peppers; diced
2 ts Turmeric
1 tb Dry mustard
3 tb Celery seed
6 c Sugar
5 c White vinegar
3 tb Cornstarch

Prepare zucchini, combine with salt and other vegetables.
Allow mixture to stand overnight. Drain; rinse thoroughly
and drain again in a colander. Press bowl down on top of
vegetable mixture to force out as much liquid as possible.

In a large enamel pot, combine remaining ingredients; add
vegetables and bring to a rolling boil. Reduce heat and
boil gently 20 minutes. (May be boiled longer to make a
thicker relish.)

Ladle relish into hot sterilized jars and seal.

Makes 8 pints.

From: http://www.recipesource.com

Dedicated to MLoo & his well-known "love" of zucchini.

Uncle Dirty Dave's Archives

MMMMM

... Alternate Zucchini Use #18: Organic bowling pins.
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

On 08-10-21 05:58, Dave Drum <=-
spoke to Dale Shipp about Bills <=-

True, but there is a certain economy of scale. Plus the service is
much quicker than calling an appliance man to fix your microwave / dishwasher / whatever.

And what I said remains true -- we don't get such bills. We also spend
a lot less at grocery stores since meals are also included.

I was just yanking your crank. But, I don't understand the "economy of scale" comment. Is not the price per KW/h or Therm the same for all?
Or is there a "bulk buy" rate for bug spenders that individual users
can't take advantage of?

There might well be, I do not know. Economy of scale comes into play
when they buy goods by the hundreds verus by the one as you and I would
do. Think about their purchases for their restaurants --- the size of
their orders carries a certain clout with the suppliers.

As far as utilities go, the simple fact that I have one outside wall
instead of four outside walls and a roof makes the utility cost for my apartment less than it had been for my house. In fact, I can sometimes
turn off my heat pump and still maintain a comfortable temperature
thanks to my neighbors on two sides and above and below. This can be
even when the outside temperature is 10F above or below that comfort
level.

I'm going to skip posting recipes for now until I can get the Meal
Master computer talking to this one. Something went haywire a couple of
weeks ago and I cannot now access the MM files here.

Dale Shipp
fido_261_1466 (at) verizon (dot) net
(1:261/1466)


... Shipwrecked in Silver Spring, Maryland. 00:51:27, 11 Aug 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

I'm going to skip posting recipes for now until I can get the Meal
Master computer talking to this one. Something went haywire a couple
of weeks ago and I cannot now access the MM files here.

Winders keeps at me every time I reboot to set up a "home group" to
allow the confusers to talk to each other. I'm afraid they'll conspire
behind my back. So I use Team Viewer or a thumb drive to move stuff.

Windows 11 is coming .... big whoop. I was perfectly happy with W2K or
XP .... but that wasn't going to make Micro$not any $$$$.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Microwave Corn-on-the-Cob in the Husk
Categories: Five, Sides, Vegetables
Yield: 1 Serving

1 Ear fresh corn in the husk

Rinse entire ear of corn under water briefly. Wrap corn
in a paper towel and place on a microwave-safe plate.

Cook corn in the microwave oven until hot and cooked
through, 3 to 5 minutes. Remove from microwave and let
rest for 2 minutes. Remove corn husk.

(And silks) - UDD

Recipe by: Elberta McCoskey

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... "Sex is good, but not as good as fresh sweet corn. -- Garrison Keillor
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to Dale Shipp <=-

Winders keeps at me every time I reboot to set up a "home group" to
allow the confusers to talk to each other. I'm afraid they'll conspire behind my back. So I use Team Viewer or a thumb drive to move stuff.

That's actually more secure than you think and will allow you to move files intra-LAN easily. TeamViewer makes your connection go to the cloud and back so a home group would be much faster. I use NFS to share files between Windows, FreeBSD, Linux, and OS/2 but I am do have a masochistic streak when it comes to computers.

Windows 11 is coming .... big whoop. I was perfectly happy with W2K or
XP .... but that wasn't going to make Micro$not any $$$$.

From everything I've read so far, W11 is just window dressing (pun intended) to make Windows look and act like OS X (Apple Macintosh).

More sandwiches:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Glazed Corned Beef Sandwiches
Categories: Beef, Bobbie - no, Main dishes, Sandwiches
Yield: 14 Servings

1 Corned beef brisket; (3-4
-lb.)
12 Peppercorns
4 Bay leaves
3 Cloves garlic; minced
2 Cinnamn stick; (3 inches)
-broken
1 tb Red pepper flakes
Sandwich Buns

MMMMM---------------------------GLAZE--------------------------------
1/2 c Packed brown sugar
1/2 ts Ground cloves
1/2 ts Ground ginger
1/2 ts Dry mustard
1/4 ts Celery seeds
1/4 ts Caraway seeds

Place corned beef with seasoning packet in Dutch oven; cove with
water. Add seasoniongs and bring to a boil. Reduce heat; cover and
simmer for 4-4 1/2 hours or until meat is tender. Drain, discarding
juices; blot brisket dry. In a small bowl, combine glaze ingredients.
Rub onto top of warm meat. Grill or broil for 5-10 minutes on each
side until glazed. Slice meat and serve warm or chilled on buns.
Yield: 12-16 servings. Submitted by Rita Reifenstein, Evans City,
Pennsylvania MC formatting by bobbi744@sojourn.com

Recipe by: Taste of Home Magazine, Aug/Sept. '94, p. 32

Posted to MC-Recipe Digest V1 #830 by Roberta Banghart
<bobbi744@sojourn.com> on Oct 07, 1997

MMMMM

-- Sean

... I like work. I can sit and look at it for hours.
___ MultiMail/Win v0.52
--- Maximus/2 3.01
* Origin: Outpost BBS (1:18/200)